These easy Blackened Fish Tacos are bursting with flavor and so delicious wrapped in corn tortillas with cabbage a refreshingly light fish taco sauce!
My parents make these fish tacos all the time and I am finally getting around to share the greatness that is Blackened Fish Tacos with all of you. Gotta love those good family recipes!
I wish I could share a taco with each of you to show all of you how amazing they are – but the technology isn’t there yet. I’m hoping scratch & sniff screens are in the near future!
These fish tacos are absolutely divine and I don’t say that lightly. I am always on the hunt for a good fish taco and try them at restaurants all the time…and these are better than 98% of them.
The method of cooking your fish in a cast iron skillet with a bunch of butter is brilliant and gives it that perfect texture and crispy outside. You want to find a good blackening seasoning.
And the sauce on these, oh I could write a song about this fish taco sauce. It seriously has all my favorite flavors in it and I love that you get creamy and slightly spicy all in one yummy sauce. Oh and it has lime and cilantro in it. BEST EVER.
Fish Taco Sauce
- Juice of 1/2 a lime
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 tablespoon garlic salt
- 1-2 chipotle peppers in adobo sauce, to taste
- 1/2 cup roughly chopped fresh cilantro
- 2 tablespoons olive oil
- 2 pounds sea trout fillets (or any white fish you like), cut into 1 inch thick fillets
- 1 stick butter, melted
- 1/4 cup seafood blackening seasoning
- corn tortillas, warmed
- shredded cabbage
- lime wedges
- Fish Taco Sauce: Using your food processor or blender, purée all ingredients together. Refrigerate until ready to use.
- Blackened Fish: Preheat oven or grill to 400°F.
- Coat cast iron skillet with olive oil. Place cast iron skillet in heated oven (or grill) for 10 minutes to get it nice and hot.
- While skillet is heating up, toss fish in melted butter. Remove from melted butter and place on a cookie sheet, reserving any leftover butter in bowl. Coat fish fillets in blackening seasoning on both sides.
- Once cast iron skillet is heated, pour in any leftover butter into skillet and place fish in cast iron skillet. Return skillet to oven or grill and allow to cook for 2 minutes. Flip fish and allow to cook another 2 minutes, or until cooked through.
- Fill warm corn tortillas with blackened fish, cabbage, squeeze on a little fresh lime juice and finish them off with a big drizzle of the fish taco sauce and enjoy!
Serving Size:1 serving
Amount Per Serving: Calories: 548Total Fat: 40gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 162mgSodium: 402mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 42g
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